Perception and hedonic value of basic tastes in domestic ruminants
Perception and hedonic value of basic tastes in domestic ruminants
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DOI：
10.1016/j.physbeh.2011.07.011
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发表时间：
2011-10-24
影响因子：
2.9
通讯作者：
Favreau-Peigne, Angelique
中科院分区：
文献类型：
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作者：
Ginane, Cecile;Baumont, Rene;Favreau-Peigne, Angelique
味觉是反刍动物和其他动物感知环境的五种感官之一，特别是在食物选择方面。味觉，识别甜，苦，咸，酸和鲜味的基本味道，通常被认为是最重要的，因为它是食物被吞咽之前使用的最后一种感觉。因此，它在帮助动物调节合适食物的摄入和拒绝不合适的食物方面起着基本的生物学作用。然而，尽管存在潜在的相关生产和福利问题，但只有少数研究调查了反刍动物如何感知和评估基本口味。本文通过对反刍动物的解剖结构、神经结构和行为偏好的分析，综述了反刍动物基本味觉的味觉能力和享乐价值。对反刍动物味觉感知的解剖结构和神经结构的组织和功能的研究表明，绵羊、牛和山羊都具有五种基本味觉的舌感受器。然而，这些研究主要集中在甜味和苦味上。他们特别指出，与其他哺乳动物相比，奶牛编码苦味受体的基因更少，这使得它们对这种味道更耐受。这种模式与毒素范围的差异有关，因此可能与不同物种在其环境中遇到的苦味的发生有关，这取决于其饮食的性质。对反刍动物摄食行为的研究表明，在偏好中引起最大共识的味道是鲜味，具有高的正享乐值。苦味似乎具有相当负的享乐价值，咸味根据身体需要是正的还是负的，而甜味似乎在牛和山羊中具有正的享乐价值，但在绵羊中没有。最后，酸味的享乐价值是不确定的。除了享乐价值之外，动物还可以为口味赋予信号价值。在反刍动物中，对鲜味的一致偏好，对咸味的需要依赖偏好，以及羊不愿意将苦味与积极的奖励联系起来，这表明这些味道将分别表示蛋白质，矿物质和毒素的存在。(C)2011 Elsevier Inc. All rights reserved.
Taste is one of the five senses that give ruminants and other animals an awareness of their environment, especially for food selection. The sense of taste, which recognizes sweet, bitter, salty, sour and umami basic tastes, is often considered of paramount importance as it is the last sense in use before foods are swallowed. It thus plays a fundamental biological role in aiding animals to regulate intake of suitable food and reject unsuitable food. However, despite potentially relevant production and welfare issues, only a few studies have investigated how ruminants perceive and evaluate the basic tastes. Here we review current knowledge on tasting abilities and hedonic value of basic tastes in domestic ruminants via the analysis of both their anatomical and neurological structures and their behavioral preferences.Studies of the organization and functioning of the anatomical and neurological structures responsible for the perception of taste in ruminants have shown that sheep, cattle and goats all have lingual receptors for all five basic tastes. However, these studies have mainly focused on the sweet and bitter tastes. They have shown in particular that cows have fewer genes coding for the bitter receptors than other mammals, making them more tolerant to this taste. This pattern has been linked to the differences in the range of toxins and so potentially in the occurrence of bitterness encountered by different species in their environment, depending on the nature of their diet. Studies of ruminant feeding behavior have shown that the taste inducing the greatest consensus in preferences is the umami taste, with a high positive hedonic value. The bitter taste seems to have a rather negative hedonic value, the salty taste either a positive or a negative one depending on body needs, while the sweet taste seems to have a positive value in cattle and goats but not in sheep. Finally, the hedonic value of the sour taste is uncertain. Besides the hedonic value, the animal may assign a signal value to the tastes. In ruminants, the unanimous preference for the umami taste, the need dependent preference for the salty taste, and the reluctance of sheep to associate a positive reward with the bitter taste suggest that these tastes would signal the presence of proteins, minerals and toxins, respectively. (C) 2011 Elsevier Inc. All rights reserved.